Description
A delicious twist on traditional onigiri, featuring roasted miso-glazed eggplant mixed with seasoned sushi rice.
Ingredients
Scale
- 2 medium-sized eggplants (about 1 pound total)
- 1 tablespoon olive oil
- 1 tablespoon miso paste (white or yellow)
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- Nori sheets, cut into strips (for wrapping)
- Sesame seeds (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Place them on a baking sheet, cut side up, and brush with olive oil.
- Roast the eggplants in the preheated oven for 25-30 minutes, or until tender and caramelized. Remove from the oven and let cool slightly.
- In a small bowl, mix the miso paste, soy sauce, and honey (or maple syrup) until well combined. Spread this mixture over the roasted eggplant halves.
- Return the eggplants to the oven and roast for an additional 10 minutes, allowing the miso glaze to caramelize. Remove from the oven and let cool.
- While the eggplants are cooling, prepare the sushi rice. In a large bowl, combine the cooked rice, rice vinegar, sugar, and salt. Mix gently to combine without mashing the rice.
- Once the eggplants are cool enough to handle, scoop the flesh out and chop it into small pieces. Fold the chopped eggplant into the seasoned rice until evenly distributed.
- Wet your hands with water to prevent sticking. Take a handful of the rice mixture and shape it into a triangle or ball, making a small indentation in the center if desired.
- Wrap a strip of nori around the onigiri and sprinkle with sesame seeds for garnish. Repeat with the remaining rice mixture.
- Serve immediately or refrigerate for up to 2 days. Enjoy as a snack or light meal.
Notes
- For added flavor, mix in chopped green onions or sesame oil into the rice mixture.
- Substitute the eggplant with other roasted vegetables like zucchini or mushrooms for a different taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg